Tortellini Vegetable Soup Recipe

Tomatoes, carrots, green beans, potatoes, corn and celery are the perfect complements to convenient frozen tortellini in this heartwarming soup. Add a crusty loaf of bread and a green salad, and dinner is ready in no time.
—Deborah Hutchinson
Enfield, Connecticut

Nutritional Facts

Directions

In a Dutch oven or soup kettle, saute the onion and celery in oil. Add the broth, corn, carrots, beans, potatoes, basil, thyme and chives; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.

Add the tomatoes and tortellini. Simmer, uncovered, for 4-5 minutes or until tortellini is heated through.Yield: 10 servings (2-1/2 quarts).

Originally published as Tortellini Vegetable Soup in Quick Cooking
January/February 2003, p29

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"Based on the user comments, I really expected to be impressed by this soup. But it tasted very much like Campbell's vegetable soup (admittedly with more vegetables) with tortellini. It was good, but nothing special."